#21  
Old 11-15-2012, 10:14 AM
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Default Re: Oven Build in Asheville, NC

Rob,

Here's GF thread on tapered arch which has several sections. This particular section will apply to you.

http://www.fornobravo.com/forum/8/oc...tml#post119539 (OctoForno)

Link showing my process on taper inner arch

http://www.fornobravo.com/forum/8/wo...tml#post133498 (Wood Fired Beehive in Utah)

Good luck
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Last edited by UtahBeehiver; 11-15-2012 at 10:26 AM. Reason: added link
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  #22  
Old 11-15-2012, 12:43 PM
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Default Re: Oven Build in Asheville, NC

VERY impressive! This is eye opening information that gives me many new ideas and opens up many new possible directions. It is going to take a while for me to absorb this and I am not cutting another brick until I figure out the angles and create a model that works.

Also very impressed with your saw jig for cutting angles. Lightyears ahead of what I have been using. It is hard to see in the photo...does the jig allow you to adjust the angle in two directions? It looks like there is a wedge on the left side that could control the height of the surface that the brick is placed on.

I have three saws, a 5" hand saw with diamond blade, a 7" tile saw that I own and a 10" that I borrowed from another oven builder in the area. My bricks are 2 1/4X4X9. The 7" and the 10" saws will cut the 2 1/4" side of the brick but neither will cut the 4" side. It looks like some of your cuts are made with the 4" side up. Am I seeing it wrong or do you have a saw that has 4"+ of blade depth? Do I have to have a saw with 4" blade depth to make the cuts necessary to build with the techniques you used?

Again, many thanks for your support.
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  #23  
Old 11-16-2012, 06:30 AM
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Default Re: Oven Build in Asheville, NC

rob
The jig allows for compound cuts. The wedges allow for vertical angles and the arms for horizontal angles. There are a couple threads out there to help you determine the angles based on the course. The wedges were used on both sides so you can cut both sides of the brick (taper and bevel). Actually my bricks were larger than std 3"x 5.5"x9" so with a 10" saw max depth was 3.5". By cutting two sides on the 5.5" sides to get your depth. Same with a std brick. I hads some pics in my build showing this. One more two that is helpful is an angle grinder with a diamond cupped wheel. Yell with anymore ??
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Old 11-16-2012, 07:14 AM
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Default Re: Oven Build in Asheville, NC

All makes sense. I have avoided cutting both sides because I did not have a good way to control the brick and get accurate cuts. I can see with the jig that problem would be solved. I think the jig will be my next oven related project.

Have an angle grinder and have been using the grinding wheel that I use for metal cutoff. Heading to HD to check on the diamond cupped wheel today.

Many thanks for your help. I will try to hold further questions until really necessary.
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  #25  
Old 11-16-2012, 01:48 PM
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Default Re: Oven Build in Asheville, NC

Harbor freight have them. 25 bucks or so. Ebay cheaper if you aren't in a hurry. For your taper arch a jig not required. I used wedges for the taper. There is a thread on Anglelizer software to help with calc tapers for the arch and the IT will help you with the inner arch taper.
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  #26  
Old 11-16-2012, 03:48 PM
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Default Re: Oven Build in Asheville, NC

I picked up an Angleizer about 2 weeks ago, I'll have to check out the software. Thanks again for your support and encouragement.

Your Picassa picture log is outstanding. You should be very proud of your work. The engraved keystone and the beautiful counter top are crowning touches. Bravo!!
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  #27  
Old 11-17-2012, 11:38 AM
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Default Re: Oven Build in Asheville, NC

Don't feel like you can't ask question until absolutely necessary. We are all here to help. Why reinvent the wheel. Ask away..........
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  #28  
Old 11-17-2012, 07:31 PM
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Default Re: Oven Build in Asheville, NC

Here's a pic of making arch taper cuts using just a wedge.
Attached Thumbnails
Oven Build in Asheville, NC-34-inner-arch-6.18.12-1-.jpg  
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  #29  
Old 06-13-2013, 01:25 PM
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After almost 7 months of inactivity I have finally started work on my outdoor kitchen and oven project again!! I put a roof over the cooking area last week and this week I broke through all uncertainty and cut the bricks for the oven entrance.

I have attached a few pictures of the entrance. If any of you who are experienced in oven building see anything that is an oven killer please let me know. I hope to start working the entrance with mortar in the next day or 2. My son and his family are coming for a visit at the end of June so I am hoping to have it up and running by the end of the month.

I will have a reveal in the front to close off the oven while keeping the vent open to the oven. You can see the black marker where I will cut the bricks. The reveal in the second arch really was a problem for me. My solution was to drop the rear arch by 1/2". The front arch form is supported by a 4" brick while the back arch form is supported by 2X4's (3 1/2"). This should give me a 1/2" reveal to close the oven off from the flue. I will even out the entrance tunnel with mortar and the insulation blanket with stucco on top. Hope this works...advice???

All advice is welcome!!
Attached Thumbnails
Oven Build in Asheville, NC-1306_firebrickoven_001.jpg   Oven Build in Asheville, NC-1306_firebrickoven_002.jpg   Oven Build in Asheville, NC-1306_firebrickoven_003.jpg   Oven Build in Asheville, NC-1306_firebrickoven_004.jpg   Oven Build in Asheville, NC-1306_firebrickoven_005.jpg  

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  #30  
Old 08-13-2013, 11:53 PM
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Default Re: Oven Build in Asheville, NC

Hello Rob
Does your 10-28-2012, 06:55 AM post show a gas burner?
If so, how does it work?
And, how is your oven different from a wood fired one if in fact it is gas powered?
Thanks!
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